Slow Cooker Beef Ramen delivers rich broth, tender beef, and a satisfying noodle bowl with minimal effort.

Scale

1.5 pounds beef chuck roast, cut into chunks

4 cups beef broth

3 cups water

4 cloves garlic, minced

1 onion, sliced

1 tablespoon ginger, grated

1/4 cup soy sauce

2 tablespoons sesame oil

2 tablespoons brown sugar

2 packs fresh ramen noodles (or egg noodles)

1 cup baby spinach

2 green onions, sliced

Soft-boiled eggs (optional)

Sriracha or chili oil (optional)

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1. Season the beef chuck chunks with salt and pepper.

2. Add beef to the slow cooker, followed by onions, garlic, and ginger.

3. Pour in beef broth, water, soy sauce, sesame oil, and brown sugar.

4. Cover and cook on low for 8 hours or high for 4 hours.

5. Cook noodles separately according to package instructions.

6. Stir baby spinach into the slow cooker to wilt.

7. Ladle beef and broth over noodles.

8. Top with green onions and optional eggs.

9. Add Sriracha or chili oil if desired.

Use fresh ramen noodles for best texture.

Keep noodles separate for storage.

Add mushrooms or bok choy for variation.